Make the crust
0 Preheat oven to 350F. Line a 13 x 9 baking pan with parchment paper, letting excess extend over the sides of the pan.
2 In the bowl of a stand mixer fitted with the paddle attachment, beat 3.5 cups of flour, oats, brown sugar, salt, baking soda, and cinnamon on low speed until combined.
3 Add cubed butter, beat until mixture is crumbly and no large pieces of butter remain, about 2 minutes. Add in lemon juice and mix just to combine.
4 Press 3 cups of mix into the parchment lined baking sheet and take the remaining 3 cups of mix and place it covered in the refrigerator.
5 Bake crust until lightly browned, about 20 minutes. Let it cool completely in the pan on a wire rack. No heat should be left in the crust when you put the cheesecake filling on top (so about 2 hours to cool!)
Make cheesecake filling
12 Preheat oven to 350F.
7 In a clean stand mixer bowl, using clean paddle attachment, beat 1 pack of softened cream cheese until smooth, about 1 minute.
8 Add in corn starch and beat for 1 minute.
9 Add in white sugar, beat until smooth, about 1 minute.
10 Add in cream, almond extract, vanilla, and eggs, beating until combined and smooth.
11 Pour cheesecake filling over cooled crust. Dollop cherry pie filling by tablespoons onto cheesecake mix. Swirl with a knife. Set aside while you prepare the crumble topping.
Crumb Topping
14 Take reserved topping out of the fridge. Pour it on a large cutting board or workspace. Using a pastry cutter, cut this until it is a fine crumb.
15 Top cheesecake with crumb topping.
16 Bake for 35-40 minutes in a 350F oven.
17 Top with coarse sea salt immediately after taking it out of the oven.
18 Cool completely on a wire rack. Loosely cover and refrigerate until firm, 1-2 hours, but overnight is better.
Cut and Storage
19 Cut into bars. Cover and refrigerate for up to 1 week.
